Chicken Sate

By Astrid

Ingredients

• Dipping Sauce 1:
• 2-4 TB. SATSEASONING
• 2 TB. water
• 2 lbs. boneless, skinless chicken breasts
• 3 TB. soy sauce
• 4 TB. peanut or vegetable oil
• 2 TB. rice vinegar
• 30 wooden skewers
• 1/4 Cup soy sauce
• 2 thinly sliced shallots (2 TB. minced dry SHALLOTS)
• 2 tsp. brown sugar
• 1 tsp. lime juice (the juice of 1/2 lime)
• CRUSHED RED or JALAPENO PEPPER to taste
• Dipping Sauce 2 (Spicy Ginger Dipping Sauce)
• 1/4 tsp. GINGER, powdered
• 1 tsp. GRANULATED GARLIC
• 1 TB. water
• 1 TB. soy sauce
• 3/4 Cup of your favorite hot sauce

Details

Servings 4
Adapted from penzeys.com

Preparation

Step 1

Combine SATSEASONING and water in a medium sized bowl. Set aside to give the flavors time to develop. Trim chicken of excess fat and cut into 3/4 inch cubes. Add chicken and remaining ingredients to bowl, mixing well. Cover and let marinate in the fridge for 2 hours. Before starting the coals, place skewers in water to soak. Stack charcoal 2 deep across bottom of grill. After lighting the coals thread about 5-6 pieces of chicken loosely onto each skewer. Once the coals are very hot, grill the satn batches, 3-5 minutes per side. The sathould be crispy brown on the first side before turning. High heat cooking is the key to producing the most delicious sat

Dipping Sauce 1: Combine all ingredients in a small bowl and whisk.

Dipping Sauce 2: In a small bowl mix water, ginger and garlic, let stand 10 minutes so flavor can develop. Add soy sauce and hot sauce, mix. Great for chicken wings too.

Prep. time: 20 minutes
Cooking time: 6-10 minutes
Serves: 4 for a meal, 12 for appetizers